Cereal Foods World最新文献_第7页

Methods to Analyze Glyphosate (GLY) and Its Main Degradation Product Aminomethylphosphonic Acid (AMPA) in Grains and Grain-Based Foods 谷物和谷类食品中草甘膦(GLY)及其主要降解产物氨基甲基膦酸(AMPA)的分析方法

Cereal Foods World Pub Date : 2020-01-01 DOI: 10.1094/cfw-65-4-0046

S. Tittlemier

引用次数: 0

Interview with Filiz Koksel Filiz Koksel采访

Cereal Foods World Pub Date : 2020-01-01 DOI: 10.1094/cfw-65-4-0048

引用次数: 0

Fresh Freight: Innovation and Challenges in the Produce Industry 生鲜货运:农产品行业的创新与挑战

Cereal Foods World Pub Date : 2020-01-01 DOI: 10.1094/cfw-65-1-0007

引用次数: 0

Molecular Improvement of Rice Quality 稻米品质的分子改良

Cereal Foods World Pub Date : 2020-01-01 DOI: 10.1094/cfw-65-5-0057

Melissa Fitzgerald, Venea Dara, Daygon

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引用次数: 0

Increasing Whole Grain Consumption in China: Processing and Sensory Challenges 中国不断增长的全谷物消费:加工和感官挑战

Cereal Foods World Pub Date : 2020-01-01 DOI: 10.1094/cfw-65-5-0058

Meng Niu, G. Hou

{"title":"Increasing Whole Grain Consumption in China: Processing and Sensory Challenges","authors":"Meng Niu, G. Hou","doi":"10.1094/cfw-65-5-0058","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0058","url":null,"abstract":"ABSTRACT Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacturers. This article focuses on the current development status of whole grains and the processing and sensory challenges to increasing whole grain food consumption in China. Whole grain foods have been consumed in China for centuries; however, refined grain products became more popular with advances in grinding technology. In recent years, a decline in people’s health has reminded consumers that whole grain foods are excellent alternatives in a healthy diet. The market share of whole grain foods started to increase at a very fast pace in China at the beginning of the 21st century. Processing technology is a key factor influencing the expansion of whole grain products. Due to the darker color and larger particle size of bran and active enzymes in the germ, whole grain foods usually present an undesirable appearance, mouthfeel, and shelf life. Grinding of the entire kernel, sprouting, fermentation, and extrusion techniques have shown great benefits in improving the texture and sensory characteristics of whole grain foods. Because of nutrient loss during processing, a balance between desirable flavor and nutritional value should be considered for future innovations in whole grain processing technology.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Genomics and Gene-Editing Technologies Accelerating Grain Product Innovation 基因组学和基因编辑技术加速粮食产品创新

Cereal Foods World Pub Date : 2019-11-01 DOI: 10.1094/cfw-64-6-0066

R. Henry

引用次数: 5

Testing Is More Than the Numbers 测试不仅仅是数字

Cereal Foods World Pub Date : 2019-01-01 DOI: 10.1094/cfw-64-1-0008

引用次数: 0

Spotlight on the NDSU Cereal Science Graduate Program 聚焦于NDSU谷物科学研究生计划

Cereal Foods World Pub Date : 2019-01-01 DOI: 10.1094/cfw-64-5-0059

引用次数: 0

High-Pressure Hydration System for Dough Mixing Applications 用于面团混合应用的高压水化系统